Sweet Potato Cakes With Mango Chutney |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Sweet potato cakes will become a favorite at your house, served with a mango chutney. Asian origin I think could be wrong? You can adjust the spices to your liking:) I make Anna Olson's Mango Chutney adjusted to go with it. Read more . See bottom for recipe from Anna Olson. Ingredients:
2 cups cooked sweet potatoes (yams) |
1/2 cup flour |
1 tablespoon garam masala adjust to your taste ( i make my own ask me) optional |
1 tablespoon finely chopped or grated fresh ginger or 1 half teaspoon powered ginger |
1/4 cup chopped cilantro |
pinch of salt and pepper |
pinch of dried chili flakes (optional) |
3 tablespoons plain yogurt |
2 tablespoons canola oil |
1/2 cup mango chutney store bought. add more chopped mint then and mix it in or ( i use anna olson's recipe adjusted) |
Directions:
1. Mash the sweet potatoes in a bowl and then add flour, garam masala, ginger, cilantro, salt and pepper and yogurt. Mix well until a thick dough forms.
2. Heat oil in a large non-stick skillet over medium-high heat, form dough into small patties and fry them a few at a time. So they have plenty of room in the pan, working in batches.
3. Cook for 2. about 2 to 3 minutes on each side, until they are golden and crispy and cooked through. Remove to a rack to cool slightly and then serve with mango chutney. Or served with a lime flavored yogurt.
4. Anna Olson's Mango Chutney Recipe
5. 2 cups diced mango
6. 1/2 cup diced onion
7. 1/3 cup raisins (sometimes I omit these and add more brown sugar)
8. 1/2 cup light brown sugar, packed
9. 3 tablespoons white vinegar
10. 1 tablespoon finely grated fresh ginger or 1 half a teaspoon powdered ginger
11. 1 teaspoon ground cumin
12. 1/2 teaspoon ground cinnamon
13. 1/2 teaspoon celery salt
14. 4 tablespoons finely chopped fresh mint
15. zest of 1 orange
16. Combine all ingredients in a sauce pan and simmer until onions are tender, and liquid has evaporated. Remove from heat, stir in mint, cool then chill until ready to serve.
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